Posts tagged ‘frosting’

February 28, 2012

Pink Cakes Love Pink Forties

Valentine’s Day may be the most maniacal made up mess to hit the cold-hearted human race. Luckily, several years back on February 14th a monumental evening occurred that changed the entire candy coated celebration. From then on my friends, this romantic day of flowers, cherry filled chocolates, and Necco pastel hearts cannot come soon enough.

What, do you ask, changes the superfluously sweet sentiments of St. Valentine?


This addition to any V-day get together will allow you to really enjoy the strange red and pink vortex of Cupid’s domain you have stumbled into. Plus, it will leave your limp lips glowing pink, it’s practically permanent lipstick. Perfect for some post forty adventures.

Nothing quite says “I love you” like a couple of blushing beers and cake covered in fuchsia frosting.


For the delicious cake, I used an old stand by recipe, but awakened it with two bright butter creams; raspberry and lemon. This addition was similar to wearing your most classic little black dress and pairing it with bodacious red heels and unusually large diamond earrings. Most appropriate for this occasion.

As, per usual we will start out with the Forty recipe, so you can start drinking while you gather and let the cake and frosting recipes mull over in your head.

St. Valentine’s Favorite Cocktail

1 Forty oz. malt liquor

4 drops red food coloring (unless you are a real firecracker and prefer a robust rouge, then add as much as you like)

Add coloring to opened bottle, flip upside down. Let sit for 3 minutes, open and enjoy.

Perfect Chocolate Cake

This is adapted from the Hershey’s recipe printed on the side of their Cocoa Powder. It is my favorite and comes out beautifully every time.

2 Cups Sugar

1 & 3/4 Cups AP flour

3/4 Cup Cocoa Powder

1 & 1/2 Tsp. baking powder

1 & 1/2 Tsp. baking soda

1 Tsp. salt

2 jumbo eggs

1 Cup whole milk

1/2 Cup oil

2 Tbsp. vanilla extract

1 Cup boiling coffee

Pre heat oven to 350.

In a large bowl whisk together the dry ingredients. Using a hand mixer add the eggs, one at time, milk, oil, and vanilla extract. Next, add the boiling coffee. What? You forgot to make the coffee because you’ve been drinking? Don’t worry, run to the deli and get a large coffee and boil it on your power burner.

Phew! Add the hot coffee and stir until combined. This recipe makes a thin liquid-esque batter, so don’t be afraid of that. Butter and flour 2 9-inch cake rounds and fill about 3/4 of the way. Place on baking sheet and bake for 45-50 minutes or until a toothpick comes cleanly from the center.


Raspberry Butter Cream

24 Oz. fresh or frozen raspberries

2 Sticks unsalted butter (softened)

1 Tsp. lemon juice

1 Tsp. salt

4 1/2 Cups powdered sugar

In a saucepan heat the raspberries on medium heat for about 20 minutes, until you notice all the juices coming out. Using a chinois pass the raspberries through in order to catch any seeds and large pieces of fruit. Put this luscious liquid back on medium heat and let reduce for another 15 minutes until it has a syrupy look to it. Remove from heat and allow to cool completely.

*In a medium bowl mix together the soft butter, lemon juice, salt, and add powdered sugar in cupfuls until incorporated.*

Add the raspberry sauce to this traditional butter cream and prepare for magic.

*For the lemon butter cream  prepare this traditional recipe with an additional 1 1/2 Tbsp. lemon zest and 3 Tbsp. lemon juice.

I hope you will seriously take this to heart…

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